Pumpkin Coconut Soup

This soup is delicious served warm, but can also be a nice refresher when served chilled.
Make your food work double for you! Check out another way to use all these same ingredients (except tamari is substituted for salt) to create an entirely different tantalizing autumn dish.

Ingredients:

15 oz. can coconut milk
1 cup water
1 sugar pumpkin (about 2 lbs.), peeled, seeded, chopped
1 bunch mint (reserve sprigs for garnish)
1/8 tsp cayenne pepper
1 1/2 tbsp.
1 tbsp. tamari (soy sauce)
1 tbsp. olive oil

Method:

Infuse coconut milk with mint in an airtight container for 24 hours. Strain mint from milk. Heat stock pot and add olive oil. Add pumpkin and saute for a few minutes. Add water, then add coconut milk. Simmer for about 20 minutes or until pumpkin is tender. Add tamari. Remove from heat and puree (with a stationary blender or immersion blender). Pour into bowl and garnish with pinch of cayenne pepper and a sprig of mint.